Purê de cherívia e couve-flor com manteiga de alho

Ingredientes

• 1 large parsnip (peeled and diced into cubes)
• 1 medium head of cauliflower (roughly diced)
• 2 cloves garlic (roughly diced)
• 2 cups vegetable stock (or bone broth)
• generous pinch of salt
• pinch of white pepper (optional, black can also be used)
• 1-2 tablespoons butter (about 15-20 g)
• 1 teaspoon lemon zest
• garnish with diced green onion or parsley
• 2 medium cloves garlic (finely diced)
• 2 tablespoons butter (or ghee, olive oil can also be used)
• pinch of salt

Modo de preparo

1. 1

   Add the parsnip, cauliflower and garlic to a medium saucepan and cover with vegetable stock. Bring to boil and cook for 10 minutes, until soft, covered or uncovered.

2. 2

   Strain the stock into a bowl and transfer the cooked vegetables to a food processor. Add 1/3 of the cooking stock back to the food processor and add a little salt, pepper, butter and lemon zest. Process into smooth puree, about 30-40 seconds, scraping the sides as you go. You can use a blender stick or mash the vegetables by hand as well.

3. 3

   In the meantime, add the other diced garlic and butter to a small frying pan or a saucepan. Heat over medium heat and cook, stirring frequently, until garlic turns golden brown. This will take about a minute or two.

4. 4

   Serve the mash in a bowl or a serving pot drizzled with garlic butter and green onion.